Light French Bean and Spinach Soup
8 servings
20 minutes
Light soup made from French beans and spinach is a delicate blend of fresh vegetables and greens that gives the dish a unique lightness and freshness. Its roots trace back to Russian culinary traditions where simplicity and natural taste are valued. Spinach adds a light herbal note while garlic provides spiciness that highlights the sweet flavor of the beans. Onion-celery broth creates a rich base filling the soup with depth of flavor. Lemon juice adds a refreshing tang balancing all ingredients. This soup is perfect for a light lunch or dinner, especially in warm weather. Serving it with cream gives the dish a creamy texture making it particularly tender. Light, aromatic, and healthy — it embodies the harmony of nature in every sip.
1
You can cook soup in meat broth, but I made it vegetarian. Chop a large onion and 3 celery stalks finely and boil in a 2-liter pot until softened.
- Onion: 1 piece
- Celery: 3 stems
2
Prepare 300 grams of fresh spinach (frozen is also fine), chop it, and mince 4-5 cloves of garlic. This is for the dressing.
- Fresh spinach leaves: 300 g
- Garlic: 4 cloves
3
Cut the beans (flat, wide, green pods) diagonally into small pieces and add to the pot, boil for no more than 3-4 minutes (do not overcook), add salt, pepper, sugar, lemon juice.
- Green beans: 300 g
- Lemon juice: 50 ml
- Sugar: 1 tablespoon
4
At the end of cooking, add spinach with garlic and immediately turn off the pot, covering it with a lid. Serve with cream.
- Fresh spinach leaves: 300 g
- Garlic: 4 cloves